Pork Fillets with Grapes, White Wine and Rosemary

11:30 am on 7 November 2011

(Serves 4-6)


  • 2 pork fillets, trimmed of any sinew and fat
  • 2 tablespoons olive oil
  • 1 cup chopped shallots
  • 3 cloves garlic, crushed
  • 2 tablespoons wholegrain mustard
  • 10 cm branch rosemary
  • 2 cups white wine
  • 2 cups small seedless black grapes
  • 250g crème fraîche
  • fresh rosemary sprigs to garnish


Heat a large non-stick frypan over medium-high heat and cook the fillets for 6-7 minutes, turning to brown evenly. You may have to cut them in half if they are too large for the pan. Remove after cooking and rest in a warm place under a sheet of tinfoil.

Add the olive oil to the pan and return to the heat. Sauté the shallots and garlic for 5-6 minutes to soften and lightly caramelise. Add the mustard, rosemary branch and wine. Turn the heat down a little to bubble and reduce the sauce to about 1 cup. Remove the rosemary - don't worry if a few leaves have come off the branch.

Add the grapes and stir in the crème fraîche. Return the pork to the sauce to gently reheat. Do not boil - just warm up the meat.

Slice the meat and serve on warm plates, with the grapes and sauce spooned over the top. Garnish with a fresh sprig of rosemary.

John Hawkesby’s wine recommendation

Obsidian Waiheke Island 2010

John Forrest 'The Doctors' 2011

From Nine To Noon

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